January 26, 2016

Chocolate Mint Cupcakes

These cupcakes are a gem and would be a perfect St Paddy's Day dessert.

Ingredients:

Cupcake Ingredients:

1 cup AP flour

1/2 tsp baking soda

1/2 tsp salt

1/2 cup cocoa powder

3/4 cup milk

1 cup sugar

3/4 vegetable oil

1 egg

1 tsp vanilla extract

Mint Ganache Filling:

1/3 cup semi-sweet chocolate chips

2 tbsp heavy cream

1/2 tsp mint extract

1/4 cup powdered sugar

Mint Frosting:

4 oz cream cheese

3 tbsp butter, softened

1 tsp heavy cream

2 cups powdered sugar

1/4 tsp mint extract

green food coloring

Andes mints for garnish

Directions:

To make the cupcakes, Whisk flour, baking soda and salt in a bowl and set aside. In another bowl, add cocoa. Heat milk until hot but not boiling. Pour milk over cocoa and whisk until smooth. Let cool. Once cooled, add sugar, oil, egg and vanilla and whisk until smooth. Add the wet ingredients to the flour mixture and mix until combine. Don't over mix the batter!

Pour into 12 muffin cups and bake for 20-25 minutes. Transfer to rack to cool completely.

While cupcakes are baking, go ahead and make the filling. Melt chocolate chips and cream in the microwave on 30 second intervals until melted. Stir in mint extract and powdered sugar. You can taste it at this point and add more mint if you'd like. When cupcakes come out the oven, Add ganache to a squeeze bottle and fill cupcakes.

Mint Frosting: Beat cream cheese and butter until light and fluffy, about 5 minutes. Add powdered sugar, mint extract and heavy cream. Add green food coloring and stir. A small amount will give you a nice pale green. Taste it. If you want a more stronger minty flavor, add more. Be careful! You can go from perfect to overpowering real fast! Once cupcakes have cooled, frost cupcakes and decorate with left over ganache and Andes mints.